| Problem |
Cause |
Cure |
| Too firm |
- Not enough liquid
- Too large a pan used, rapid evaporation of water
|
- Add more liquid and cook the rice longer
- Use smaller size pan
|
| Too soft |
- Not enough liquid
- Too large a pan used, rapid evaporation of water
|
- Use less liquid and cook rice for shorter time
- Reduce cooking time
|
| Grains stick together |
- Occurs from stirring during cooking.
|
- Avoid stirring rice during cooking.
|
| Liquid not absorbed in time |
- Incorrect proportions used during preparation.
|
- Measure rice/water proportions accurately.
|
| Not as dry as desired |
|
- Remove cover after cooking the rice and leave on very low heat for 4-5 minutes.
|
| Sticks to bottom of pan |
- Cooked too long
- Heat too high
|
- Reduce cooking time
- Use lower heat
|
| Does not get soft when cooked in milk |
- Type of rice selected
- Parboiled rice doesn’t become soft when cooked in milk
|
- Precook the rice in water before adding milk.
|
| Becomes hard and chalky when refrigerated |
- Long grain rice will become firm when refrigerated. This is due to a change in starch called retro gradation.
|
- Reheat, adding a small amount of water.
- Cook rice for refrigerated desserts in excess water until the rice becomes very soft. This helps slow the firming process.
|
| "Pop's" when cooked in butter, margarine or oil |
- Parboiled rice will pop if the heat is too high.
|
- Cook over low heat
- Stir constantly
|
| Liquid foams out of pan |
- Heat is too high
- Pan size is too small
|
- Reduce heat
- Use larger pan
|
| Gritty texture |
- Occurs when the cover has been removed often during the cooking of regular milled white rice.
|
- Avoid removing the lid until near the end of the cooking time.
|